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Zesty Gazpacho

 Zesty Gazpacho
When I have a taste for something different, or something with a “zip,” this soup always hits the spot.
8 ServingsPrep: 20 min. + chilling

Ingredients

  • 2 cans (28 ounces each) whole tomatoes
  • 1 medium cucumber, peeled, seeded and cut into chunks
  • 1 medium green pepper, cut into chunks
  • 1 small onion, cut into chunks
  • 1/3 cup red wine vinegar
  • 2 slices rye bread, cubed
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce

Directions

  • Drain tomatoes, reserving juice. In a blender, cover and process the
  • tomatoes, cucumber, green pepper and onion in batches until chopped.
  • Transfer to a large bowl.
  • Place the vinegar, bread cubes and reserved tomato juice in blender;
  • cover and process until smooth. Pour over vegetable mixture. Stir in
  • the oil, salt, garlic powder, pepper and pepper sauce. Cover and
  • refrigerate for 1-2 hours before serving. Yield: 8 servings (2
  • quarts).
Nutritional Facts: 1 cup equals 122 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 563 mg sodium,

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Zesty Gazpacho (continued)

Nutritional Facts: 16 g carbohydrate, 3 g fiber, 3 g protein.